Description

A simple yet sensational coconut shrimp recipe with tender, juicy shrimp coated in a crispy coconut and panko crust. Restaurant-quality results with minimal fuss, perfect as a snack, appetizer, or side dish.

Ingredients

½ cup all-purpose flour

½ teaspoon salt

½ teaspoon freshly cracked black pepper

1 teaspoon garlic powder

2 large eggs, lightly beaten

¾ cup panko breadcrumbs

1 cup shredded coconut

1 pound large raw shrimp, peeled and deveined

Canola or vegetable oil for frying

Thai sweet chili sauce (optional, for serving)

Lemon wedges (optional, for serving)

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Instructions

Set up a dredging station with three shallow bowls: one with flour, salt, pepper, and garlic powder; one with beaten eggs; and one with panko and shredded coconut mixed together.
Dredge each shrimp in the flour mixture, dip into the beaten eggs, and press into the panko–coconut mixture to coat well. Set aside on a plate.
Heat about ¼-inch of oil in a large skillet over medium-high heat until shimmering.
Fry the shrimp in batches for 2–3 minutes per side, or until golden brown and crispy.
Transfer cooked shrimp to a paper towel–lined plate to drain excess oil. Repeat with remaining shrimp.
Serve hot with Thai sweet chili sauce and lemon wedges if desired.

Notes

Swap half the shredded coconut for chopped macadamia nuts for a nutty variation.
Add cayenne to the flour for heat.
Use sesame seeds in the coating for extra crunch.
For a healthier version, bake shrimp at 400°F for 12–15 minutes, flipping halfway.
Store leftovers in the fridge for 2–3 days in an airtight container.
Reheat in the oven at 375°F for 5–7 minutes or in an air fryer at 350°F for 3–4 minutes.

Prep Time: 20 minutes
Cook Time: 10 minutes
Category: Appetizer
Method: Frying
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe
Calories: 410
Sugar: 5g
Sodium: 520mg
Fat: 22g
Saturated Fat: 10g
Unsaturated Fat: 10g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 25g
Cholesterol: 190mg